Microbiological, Physicochemical and Sensory Characterization of Honey, a Natural Healthy Product in Burkina Faso

Honey is a natural product produced by bees from the nectar of flowers. It is a very healthy food whose multiple properties significantly improve health and prevent many diseases. However, some practices can affect its quality, hence the objective of the study was to assess the honey safety from 6 honey-producing regions in Burkina Faso. The physicochemical, microbiological and sensory characteristics were determined using standard methods. The densities ranged from 1.39 to 1.44; the pH, 5.73 to 6.56; the total acidity, 13.00 to 83.00 meq/kg; the Brix degree ranged 86.00 to 88.50%; the moisture,11.86 to 18.83%, the electrical conductivity, 101.00 to 155.00 ?s/cm and the Hydroxymethylfurfural (HMF), from 14.67± 0.00 to 90.52±0.35. Microbiological analysis showed the total counts varied from 1.21.105±1.18.104 to 3.50.103±3.50.103 to 1.21.105 CFU/mL; yeast and mold rates were below 103 CFU/mL, spore contamination is also noted in some honey samples and was between 2.23×101±2.51 to 1.38×102 ±7.63CFU/mL), Salmonella, Shigella and coliform were not detected in the honey samples. Sensory analysis revealed that the organoleptic characteristics of honey varied from one region to another. All the honey was differently appreciated by the tasters.

Physicochemical, nutritional and microbial quality of pastes and data on their consumption in Mexican university students

ABSTRACT A paste is a food of English origin adopted in Hidalgo, Mexico, over a hundred years ago. It is consumed as a convenience food and is very popular among students. The aim of this research was to determine the physicochemical, nutritional, and microbial quality of pastes as well as to obtain data on their consumption in a population of Mexican university students. The proximal composition, calories, sodium content, pH, water activity, and microbiological quality of 15 types of pastes were analyzed. Five hundred students from the largest public university in the State of Hidalgo in Mexico were surveyed to determine paste consumption. Pastes varied in their content of fat (12-25.7 g/100 g), protein (2.29-12.6 g/100 g) and carbohydrates (23.5-52.7 g/100 g). The caloric content varied from 356 to 545 kcal/paste. The salty samples contained more sodium (216-693 mg Na/100 g) compared to the sweet ones (54.9-74.1 mg Na/100 g). Samples presented large variability in microbial quality and only one sample had coliform growth. Almost all respondents (96.2%) reported consuming pastes, 49.7% consumed 1 to 2 pieces per week, while 32% consumed 3 to 4. Participants considered that pastes were fast, convenient, and cheap and mentioned consuming them for their taste and practicality. Pastes represent an important source of calories and sodium in the diet. Labeling these types of foods will provide nutritional information and could prevent excessive consumption.

RESUMEN El paste es un alimento de origen inglés adoptado en Hidalgo, México, desde hace más de cien años. Se consume como comida de conveniencia y es muy popular entre estudiantes. El objetivo fue determinar la calidad fisicoquímica, nutricional y microbiana de pastes, así como conocer datos sobre su consumo en una población de estudiantes universitarios mexicanos. Se analizó la composición proximal, las calorías, el contenido de sodio, el pH, la actividad acuosa y la calidad microbiológica de 15 tipos de pastes mediante técnicas oficiales. Se encuestaron 500 estudiantes de la universidad pública más grande del estado de Hidalgo (México) para determinar su consumo de pastes. Los pastes variaron en su contenido de grasas (12-25,7 g/100 g), proteínas (2,29-12,6 g/100 g) y carbohidratos (23,5-52,7 g/100 g). El contenido calórico fue de 356 a 545 kcal/paste. Las muestras saladas contenían más sodio (216-693 mg Na/100 g) en comparación con las dulces (54,9-74,1 mg Na/100 g). Las muestras presentaron alta variabilidad en la calidad microbiológica y solo una muestra presentó crecimiento de coliformes. El 96,2% de los encuestados consume pastes, el 49,7% consume de 1 a 2 piezas por semana mientras que el 32% consume de 3 a 4. Los participantes consideraron que los pastes son rápidos, convenientes y baratos y mencionaron consumirlos por su sabor y practicidad. Los pastes representan una fuente importante de calorías y sodio en la dieta. Etiquetar este tipo de alimentos aportará información nutricional y podría evitar su consumo excesivo.

MICROBIOLOGICAL AND PHYSICOCHEMICAL QUALITY OF CURD CHESSE SOLD IN THE STATE OF ALAGOAS (BRAZIL)

The present study aimed to evaluate the microbiological and physicochemical quality of curd cheese commercialized in Alagoas (BRAZIL). Thirty samples were collect during a fi ve months period in six points of sale. It was estimated the number of coagulase-positive Staphylococcus and coliforms, as well as the presence of Salmonella spp. and Listeria monocytogenes. Regarding physicochemical characteristics, pH, fat content and humidity were evaluated. Among the thirty analyzed samples, 20 (66.6%) were in accordance with Brazilian legislation parameters for coliforms, while 10 (33.3%) surpassed those limits. For coagulase-positive Staphylococcus 15 samples (50%) showed values above the allowed by legislation. None of the samples analyzed harbored Salmonella spp. or Listeria monocytogenes. Regarding physicochemical parameters, the average values observed were of 5.89 for pH, 23.6% for fat content and 46.96 g/100 g for humidity. Overall, the results obtained refl ect the poor hygienic conditions observed from manufacture to commercialization, pointing towards a potential health risk for curd cheese consumers. Furthermore is necessary to regulate physicochemical standards for curd cheese fabication.

Efecto de la mattitis subclínica sobre el rendimiento en la fabricación del queso costeño / The efect of subbclinical mastitis on coastal cheese production efficiency

La inflamación de las glándulas mamarias produce un descenso en la síntesis de los diferentes componentes de la leche, como respuesta para neutralizar agentes infecciosos, reparar el epitelio alveolar y retornar a la función normal. En la mastitis clínica y subclínica, hay un aumento del número de células somáticas cuya función es fagocitar, lisar a los patógenos, remover los deshechos producidos en el foco de infección mediante enzimas bacterianas que se incorporan a la leche reduciendo la vida útil de los diferentes derivados. El objetivo de esta investigación fue evaluar el efecto de la mastitis subclínica sobre el rendimiento del queso costeño. Se realizó un estudio observacional transversal, en una empresa ganadera con dos grupos, seleccionando cinco cuartos con resultados grado 3 del CMT y 5 cuartos con reacciones negativas al CMT. Se minimizó la variabilidad por raza y lactancia. Los análisis fisicoquímicos se efectuaron por triplicado y se llevaron a cabo, teniendo en cuenta los métodos referenciados, el RCS se realizó en un contador electrónico de células somáticas. Los resultados de la calidad fisicoquímica de la leche con y sin mastitis, se compararon por medio de la prueba t-Student y se procesaron en el software SAS 9.0. Los quesos elaborados con leches sin mastitis subclínicas mostraron un 5.8 % de mayor rendimiento sobre los quesos elaborados con leches provenientes de vacas con mastitis subclínica. El rendimiento de la leche en la elaboración de queso costeño está directamente relacionado con el número de células somáticas.

The mammary gland inflammation diminishes the synthesis of different milk compounds as a response to neutralize pathogens, repair the alveolar epithelium and return to normal functioning. In clinical and subclinical mastitis there is a significant increase of somatic cell count whose function is to phagocytose, lyse pathogens, and to remove wastes in the infection focus through bacterial enzymes that are added to milk, reducing the life span of different derivates. The aim of this study was to evaluate the effect of subclinical mastitis on coastal cheese production efficiency. A cross sectional observational study was carried out in a cattle enterprise having two groups from which five quarters with California Mastitis Test grade 3 and five quarters with negative California Mastitis Test reaction were selected. The variability by breed and lactation was minimized. The physical and chemical milk analyses were done in triplicate and were carried put considering reference methods. The somatic cells count was measured with an electronic somatic cell counter. The results of the physicochemical quality of the milk with and without mastitis were compared using the t-Student test and were processed using the SAS software 9.0. The cheese made using milk without sub clinic mastitis showed 5.8% better output over the cheese prepared with milk coming from cows with sub clinic mastitis. The efficiency of milk in the production of coastal cheese is directly related with somatic cell counts.